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Registro Completo |
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Biblioteca(s): |
Embrapa Hortaliças. |
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Data corrente: |
10/08/2021 |
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Data da última atualização: |
12/08/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
ASIIMWE, S.; M. OCHWO-SSEMAKULA.; SSEKKADDE, P.; RIBEIRO, C. S. da C.; J. KARUNGI. |
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Afiliação: |
S. ASIIMWE., School of Agricultural Sciences, Makerere University, Kampala, Uganda.; OCHWO-SSEMAKULA, M., School of Agricultural Sciences, Makerere University, Kampala, Uganda.; P. SSEKKADDE., School of Agricultural Sciences, Makerere University, Kampala, Uganda.; CLAUDIA SILVA DA COSTA RIBEIRO, CNPH; KARUNGI, J., School of Agricultural Sciences, Makerere University, Kampala, Uganda. |
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Título: |
Nutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
International Journal of Horticultural Science, v. 27, p. 33-39, 2021. |
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DOI: |
https://doi.org/10.31421/ijhs/27/2021/8345 |
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Idioma: |
Inglês |
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Conteúdo: |
Twenty-one hot pepper genotypes comprising of local (15) and exotic (6) types (C. annuum, C. frutescens and C. chinense) were characterized for selected fruit traits after propagation in a glasshouse at the Makerere University Agricultural Research Institute Kabanyolo in Central Uganda using a completely randomized design with three replicates. Ripe fruits were harvested and analyzed; traits evaluated were all significantly different at P<0.05 with variations in quality attributes. The genotype OHA-B305-10 had the highest ascorbic acid content (128.86 mg/100 g) and is recommended for improvement of both local and exotic genotypes targeting the fresh market. Genotypes CAP0408-12 and UG2 WE0511-22, with highest total soluble solids (16.17 ºBrix) and dry matter content (28.59%), respectively should be used in improvements for industrial use or processing to products such as chilli powder or flakes. BRS-M205-04 with highest titratable acidity (1.04%) can be used in enhancing shelf life of genotypes with low titratable acids as well as for the fresh market. In spite of the intraspecific relationships among genotypes, significant differences were observed in their quantitative traits. These genotypes will, therefore, be useful in improving the quality of hot pepper fruit in Uganda |
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Thesagro: |
Capsicum sp. |
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Thesaurus Nal: |
Ascorbic acid; Hot peppers; Total soluble solids. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/224988/1/Asiimwe-et-al.-pepper.pdf
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Marc: |
LEADER 02041naa a2200229 a 4500
001 2133389
005 2021-08-12
008 2021 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.31421/ijhs/27/2021/8345$2DOI
100 1 $aASIIMWE, S.
245 $aNutritional quality, fruit shape and relationships among exotic and local Capsicum pepper genotypes in Uganda.$h[electronic resource]
260 $c2021
520 $aTwenty-one hot pepper genotypes comprising of local (15) and exotic (6) types (C. annuum, C. frutescens and C. chinense) were characterized for selected fruit traits after propagation in a glasshouse at the Makerere University Agricultural Research Institute Kabanyolo in Central Uganda using a completely randomized design with three replicates. Ripe fruits were harvested and analyzed; traits evaluated were all significantly different at P<0.05 with variations in quality attributes. The genotype OHA-B305-10 had the highest ascorbic acid content (128.86 mg/100 g) and is recommended for improvement of both local and exotic genotypes targeting the fresh market. Genotypes CAP0408-12 and UG2 WE0511-22, with highest total soluble solids (16.17 ºBrix) and dry matter content (28.59%), respectively should be used in improvements for industrial use or processing to products such as chilli powder or flakes. BRS-M205-04 with highest titratable acidity (1.04%) can be used in enhancing shelf life of genotypes with low titratable acids as well as for the fresh market. In spite of the intraspecific relationships among genotypes, significant differences were observed in their quantitative traits. These genotypes will, therefore, be useful in improving the quality of hot pepper fruit in Uganda
650 $aAscorbic acid
650 $aHot peppers
650 $aTotal soluble solids
650 $aCapsicum sp
700 1 $aM. OCHWO-SSEMAKULA.
700 1 $aSSEKKADDE, P.
700 1 $aRIBEIRO, C. S. da C.
700 1 $aJ. KARUNGI.
773 $tInternational Journal of Horticultural Science$gv. 27, p. 33-39, 2021.
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Registro original: |
Embrapa Hortaliças (CNPH) |
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Biblioteca |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroenergia. Para informações adicionais entre em contato com cnpae.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroenergia. |
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Data corrente: |
10/07/2020 |
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Data da última atualização: |
13/07/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 5 |
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Autoria: |
HERRERO, M.; THORNTON, P. K.; MASON-D'CROZ, D.; PALMER, J.; BENTON, T. G.; BODIRSKY, B. L.; BOGARD, J. R.; HALL, A.; LEE, B.; NYBORG, K.; PRADHAN, P.; BONNETT, G. D.; BRYAN, B. A.; CAMPBELL, B. M.; CHRISTENSEN, S.; CLARK, M.; COOK, M. T.; BOER, I. J. M. de; DOWNS, C.; DIZYEE, K.; FOLBERTH, C.; GODDE, C. M.; GERBER, J. S.; GRUNDY, M.; HAVLIK, P.; JARVIS, A.; KING, R.; LOBOGUERRERO, A. M.; LOPES, M. A.; MCLNTYRE, C. L.; NAYLOR, R.; NAVARRO, J.; OBERSTEINER, M.; PARODI, A.; PEOPLES, M. B.; PIKAAR, I.; POPP, A.; ROCKSTROM, J.; ROBERTSON, M. J.; SMITH, P.; STEHFEST, E.; SWAIN, S. M.; VALIN, H.; VAN WIJK, M.; VAN ZANTEN, H. H. E.; VERMEULEN, S.; VERVOORT, J.; WEST, P. C. |
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Afiliação: |
Mario Herrero; Philip K. Thornton; Daniel Mason-D'Croz; Jeda Palmer; Tim G. Benton; Benjamin L. Bodirsky; Jessica R. Bogard; Andrew Hall; Bernice Lee; Karine Nyborg; Prajal Pradhan; Graham D. Bonnett; Brett A. Bryan; Bruce M. Campbell; Svend Christensen; Michael Clark; Mathew T. Cook; Imke J. M. de Boer; Chris Downs; Kanar Dizyee; Christian Folberth; Cecile M. Godde; James S. Gerber; Michael Grundy; Petr Havlik; Andrew Jarvis; Richard King; Ana Maria Loboguerrero; MAURICIO ANTONIO LOPES, CNPAE; C. Lynne Mclntyre; Rosamond Naylor; Javier Navarro; Michael Obersteiner; Alejandro Parodi; Mark B. Peoples; Ilje Pikaar; Alexander Popp; Johan Rockstrom; Michael J. Robertson; Pete Smith; Elke Stehfest; Steve M. Swain; Hugo Valin; Mark van Wijk; Hannah H. E. Van Zanten; Sonja Vermeulen; Joost Vervoort; Paul C. West. |
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Título: |
Innovation can accelerate the transition towards a sustainable food system. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Nature Food, v. 1, p. 266-272, May 2020. Perspective. |
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ISSN: |
2662-1355 |
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DOI: |
https://doi.org/10.1038/s43016-020-0074-1 |
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Idioma: |
Inglês |
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Conteúdo: |
Future technologies and systemic innovation are critical for the profound transformation the food system needs. These innovations range from food production, land use and emissions, all the way to improved diets and waste management. Here, we identify these technologies, assess their readiness and propose eight action points that could accelerate the transition towards a more sustainable food system. We argue that the speed of innovation could be significantly increased with the appropriate incentives, regulations and social licence. These, in turn, require constructive stakeholder dialogue and clear transition pathways. |
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Thesagro: |
Agricultura de Precisão; Inovação; Nutrição Humana; Sistema de Alimentação; Tecnologia da Informação; Uso da Terra. |
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Thesaurus NAL: |
Food and nutrition programs; Food consumption; Food industry; Food service; Human nutrition; Land use. |
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Categoria do assunto: |
-- |
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Marc: |
LEADER 02865naa a2200853 a 4500
001 2123814
005 2020-07-13
008 2020 bl uuuu u00u1 u #d
022 $a2662-1355
024 7 $ahttps://doi.org/10.1038/s43016-020-0074-1$2DOI
100 1 $aHERRERO, M.
245 $aInnovation can accelerate the transition towards a sustainable food system.$h[electronic resource]
260 $c2020
520 $aFuture technologies and systemic innovation are critical for the profound transformation the food system needs. These innovations range from food production, land use and emissions, all the way to improved diets and waste management. Here, we identify these technologies, assess their readiness and propose eight action points that could accelerate the transition towards a more sustainable food system. We argue that the speed of innovation could be significantly increased with the appropriate incentives, regulations and social licence. These, in turn, require constructive stakeholder dialogue and clear transition pathways.
650 $aFood and nutrition programs
650 $aFood consumption
650 $aFood industry
650 $aFood service
650 $aHuman nutrition
650 $aLand use
650 $aAgricultura de Precisão
650 $aInovação
650 $aNutrição Humana
650 $aSistema de Alimentação
650 $aTecnologia da Informação
650 $aUso da Terra
700 1 $aTHORNTON, P. K.
700 1 $aMASON-D'CROZ, D.
700 1 $aPALMER, J.
700 1 $aBENTON, T. G.
700 1 $aBODIRSKY, B. L.
700 1 $aBOGARD, J. R.
700 1 $aHALL, A.
700 1 $aLEE, B.
700 1 $aNYBORG, K.
700 1 $aPRADHAN, P.
700 1 $aBONNETT, G. D.
700 1 $aBRYAN, B. A.
700 1 $aCAMPBELL, B. M.
700 1 $aCHRISTENSEN, S.
700 1 $aCLARK, M.
700 1 $aCOOK, M. T.
700 1 $aBOER, I. J. M. de
700 1 $aDOWNS, C.
700 1 $aDIZYEE, K.
700 1 $aFOLBERTH, C.
700 1 $aGODDE, C. M.
700 1 $aGERBER, J. S.
700 1 $aGRUNDY, M.
700 1 $aHAVLIK, P.
700 1 $aJARVIS, A.
700 1 $aKING, R.
700 1 $aLOBOGUERRERO, A. M.
700 1 $aLOPES, M. A.
700 1 $aMCLNTYRE, C. L.
700 1 $aNAYLOR, R.
700 1 $aNAVARRO, J.
700 1 $aOBERSTEINER, M.
700 1 $aPARODI, A.
700 1 $aPEOPLES, M. B.
700 1 $aPIKAAR, I.
700 1 $aPOPP, A.
700 1 $aROCKSTROM, J.
700 1 $aROBERTSON, M. J.
700 1 $aSMITH, P.
700 1 $aSTEHFEST, E.
700 1 $aSWAIN, S. M.
700 1 $aVALIN, H.
700 1 $aVAN WIJK, M.
700 1 $aVAN ZANTEN, H. H. E.
700 1 $aVERMEULEN, S.
700 1 $aVERVOORT, J.
700 1 $aWEST, P. C.
773 $tNature Food$gv. 1, p. 266-272, May 2020. Perspective.
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Embrapa Agroenergia (CNPAE) |
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